Ham and Potato Soup

This ham and potato soup is made with diced ham, Russet potatoes, carrots, celery and white cheddar cheese, all in a thick and creamy broth. An easy dinner option that's hearty, comforting and quick to make!

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 362kcal

Author Sara Welch

Ingredients

6 tablespoons butter divided use
1/2 cup onion diced
2 carrots peeled, halved and sliced
2 stalks celery sliced
2 cups cubed ham
1 teaspoon minced garlic
2 1/2 cups Russet potatoes peeled and diced
4 cups chicken broth
5 tablespoons flour
2 cups milk
1 cup white cheddar cheese shredded
salt and pepper to taste
2 tablespoons chopped parsley

Instructions

Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
Add the carrots, celery, ham, potatoes and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
Add the chicken broth and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened.
Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with parsley, then serve.

Video

Notes

You can use leftover ham, or any diced cooked ham such as a ham steak. I like to keep the pieces on the larger side so that the soup has plenty of texture.
Between the ham, chicken broth and cheese, this soup has plenty of salty ingredients, so hold off on adding any salt until the very end after you’ve tasted the final dish.
I typically use 1% milk for this soup, although 2%, whole milk or half and half will give you a creamier end result.

Nutrition